Tip: Any remaining spinach makes a delicious soup. Simply sauté a diced onion and a few sliced mushrooms in a little butter until cooked. Add the spinach and some of remaining herbs. If you have any salad leaves that need using up, pop them in as well. Stir well and cook for 3 minutes. Add enough milk to make a slightly thin mixture - not too much, you can always thin it later. At this point I pop in a handful of any cheese I have in the fridge - Cheshire is really tasty, as are feta or some lovely blue cheese. Blitz the mixture with a blender or liquidise until smooth. Season to taste. Serve with some crushed crispy Parma ham and a swirl of cream.